Tunisian Chicken with Couscous and Preserved Lemon
Serves: 6 - 8
INGREDIENTS
8 chicken thighs, boneless with skin on
Marinade
zest and juice of 2 lemons
3 cloves garlic, crushed
2 tablespoons cumin seeds, toasted
2 tablespoons coriander seeds, toasted and ground
1 tablespoon turmeric
½ teaspoon chilli flakes
6 tablespoons olive oil
½ teaspoon freshly ground black pepper
Couscous
300 grams couscous
1 large mild red chilli, finely chopped
4 spring onions, finely sliced
rind of ½ preserved lemon, finely diced
3 tablespoons currants
400 mls vegetable stock
pinch of saffron threads
sea salt and freshly ground black pepper
Vinaigrette
1 teaspoon seed mustard
1 teaspoon runny honey
1 tablespoon lemon juice
2 cloves garlic, crushed
2 tablespoons olive oil
¼ cup mint, finely chopped
METHOD
Slash the skin of each chicken thigh 3-4 times. Combine the marinade ingredients in a large shallow dish and add the chicken. Coat well, cover and refrigerate 1-2 hours or overnight.
Preheat the oven to 200ºC.
Heat a non-stick sauté pan with a little oil and quickly brown the chicken on both sides. Sprinkle with a little salt, transfer to a baking tray and roast in the oven for 20-25 minutes or until the juices run clear. Remove, cool and refrigerate. (Important note: Cooked chicken must be kept chilled at all times. Transfer it directly from the fridge to a chilled cooler bin, and maintain the temperature with ice or frozen chiller pads).
Couscous: Place the couscous, chilli, spring onions, preserved lemon and currants in a bowl. Bring the stock and saffron to the boil in a small pot and pour over the couscous. Stir well, cover with plastic wrap and set aside for 10 minutes. Fluff up the couscous with a fork, spoon over the following vinaigrette and toss again. Place the couscous in a container suitable for taking to the picnic.
Vinaigrette: Combine all the ingredients together in a small bowl and season to taste. Serves 6-8
Related Content
RecipeCrisp-Skinned Chicken with Fragrant Salt
Article by Claire Aldous
RecipeSpiced Chicken Breasts with Chickpea and Yoghurt Salad
Article by Pippa Cuthbert
RecipeCouscous with Chickpeas, Olives and Parsley
Article by Claire Aldous
RecipeMoroccan Chicken with Orange and Mint Salsa
Article by Claire Aldous
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!